Salad with corn, tomatoes and avocado

Votes: 2

How to Make - Corn, Tomato, and Avocado Salad

Time: 25 min.
Complexity: easily
Servings: 8

This salad of fresh corn, sweet grape tomatoes, tender avocado, and diced mozzarella is bursting with summer flavors and colors. Toss the vegetables with a refreshing vinaigrette of cilantro, extra-virgin olive oil, and lime juice, and let sit for at least 15 minutes to allow the flavors to meld and intensify. Serve as an appetizer or as a side dish with grilled meat or chicken.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salad

4 ears of corn, kernels removed (about 3 cups)
0.7 kg grape tomatoes, halved (about 3 cups)
450 g fresh mozzarella, diced
2 medium avocados, diced

Refueling

1.5 cups tightly packed fresh cilantro
0.5 cups extra-virgin olive oil
2 tablespoons freshly squeezed lime juice
1 teaspoon finely grated lime zest

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn, grape tomatoes, Avocado, mozzarella cheese, lime zest, cilantro

Cooking the dish according to the recipe:

Combine the dressing ingredients in a blender, adding 2 teaspoons of salt and black pepper to taste; blend until smooth. Combine the salad ingredients in a large bowl and toss with the dressing. Let sit for at least 15 minutes and serve, or cover and refrigerate for up to 4 hours.

Categories:

recipe / Picnic / Summer dishes / Main courses / Side dishes / Vegetables and mushrooms / Salads / Vegetable salads / Aida Mollenkamp